Artichoke Frittata

by Edward Daniel

Artichoke Frittata
Prep time
Cook time
Total time
This a really hearty dish and one that keeps in the fridge for days – it is one of those dishes you can tuck in every now and again, until it disappears.
Recipe type: Breakfast, Main
Cuisine: Vegan, Vegetarian
Serves: 8
  • 3tbs extra virgin olive oil
  • 800g potatoes (sliced to 2cm in thickness)
  • 2 shallots, finely chopped
  • 250ml oat cream
  • 800g organic tofu
  • 2tsp agar agar
  • 2 garlic gloves
  • 1tsp salt
  • 400g artichoke bottoms
  1. Pre-heat oven to gas mark 180 degrees Celcius.
  2. Sauté the potatoes in the olive oil until the potatoes are golden brown on each side.
  3. Add the shallots to the potatoes and continue cooking until for a couple of minutes until the shallots turn translucent.
  4. In a blender combine the oat cream, tofu, agar agar, garlic cloves and salt. Whizz to a smooth consistency.
  5. Line a baking tray or pyrex dish with parchment paper. Using a pastry brush, line the sides with olive oil or vegetable shortening.
  6. Add the potatoes, artichokes and shallots with the oil to the baking tray. Pour over the tofu mixture.
  7. Bake in the oven for about 45 minutes until the Fratata becomes golden brown.
  8. Remove from the heat. Allow to cool. Serve either lukewarm or place in the fridge, and eat when cold.
Nutritional Analysis
Good points
• No cholesterol
• Low in sugar
• High in manganese
• High in vitamin C
Nutrition Information
Serving size: 294g Calories: 259 Fat: 1.37g Saturated fat: 2.6g Carbohydrates: 25.7g Sugar: 2.3g Sodium: 482mg Fiber: 6.3g Protein: 12g Cholesterol: 0





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